ABSTRACT
Butter and cheese were used in and exported from the Low Countries from the thirteenth century, a trade that has continued until the present day, and there are some very optimistic estimates of the average yield of milk there. Careful calculations of the probable yield of milk, and the proportion of butter and cheese that could be made from it are supplied in the anonymous thirteenth century Hosebondrie, as well as the yield from ewe's milk. An elaborate system of butter making from new milk was practised in some places in 1726. The milk was conveyed in pipes from the cow to the churn where it was kept in constant motion by a horse until the butter came, when the buttermilk was drained off into another vessel for use in making cheese for domestic consumption. The buttermilk was removed by manual kneading and several washings. Possibly butter may have only been added when a very rich cheese was being made.
